• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nifty Foodie

  • Home
  • About
  • Recipes
    • Appetizers
    • Beverages
    • Breads/Muffins
    • Breakfast
    • Canning
    • Desserts
    • Dog Treats
    • Entertaining/Parties
    • Fruit
    • Holiday Recipes
    • Louisiana Cuisine
    • Main Dishes
    • Mexican
    • Nifty Foodie Original
    • Nifty Tricks
    • Project Food Blog
    • Pumpkin
    • Salads
    • Sauces/Dips
    • Side Dishes
    • Skinny
    • Slow Cooker
    • Spices
    • Stews/Soups
    • The Disasters
  • My Weight Loss Journey
    • Races
    • Running
    • Weight Loss Milestones
  • Crafts
  • Contact Me
You are here: Home / Beef / Meatloaf Po’Boy

Meatloaf Po’Boy

June 16, 2010 by Amy 2 Comments

Meatloaf Po'Boy

Po’Boys are just awesome. Usually in New Orleans, we eat ’em in fried seafood form. There’s no such thing as a healthy po’boy. It just ain’t happenin’. Every Friday during Lent, it’s tradition for my family to buy some real New Orleans French bread and fill it with shrimp. Ever so often, I’d have a roast beef po’boy, but it just wasn’t the same as the fried seafood concoction I grew to love.

One time at a restaurant, I tried a meatloaf po’boy. I had my doubts, but it was fantastic. I decided it would be simple to replicate this at home, except I made meatloaf patties this time to make a quick weeknight dinner. Luckily, the meat was still moist and reminded me of meatloaf. 🙂

Meatloaf Po’Boy

Ingredients:

  • 1 lb. lean ground beef
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 tbsp. fresh parsley
  • 3 cloves garlic
  • 1/4 cup chopped onion
  • 1/4 tsp. ground pepper
  • 1 tsp. salt
  • 1 tsp. Tony Chachere’s Creole seasoning
  • 1 tsp. canola oil
  • French bread loaf
  • brown gravy (use your favorite recipe)

Directions:

  1. Mix first 9 ingredients in a bowl until well combined. Form into 4 long, oval patties (to fit on french bread).
  2. Preheat skillet with oil on medium heat.
  3. Cook meatloaf patties appx. 5 minutes on each side.
  4. Add gravy to skillet. Reduce heat to low. Cover and cook for 5-10 more minutes or until meat is done in the center.
  5. Serve patties with french bread, topped with gravy.

Filed Under: Beef, Sandwiches

Previous Post: « Taggie Blanket
Next Post: And there are happy times… »

Reader Interactions

Comments

  1. Ali @ His Birdie's Nest says

    June 16, 2010 at 10:25 am

    Oooo I’ve been needing and excuse to use our Tony Chachere’s Creole seasoning! We’ll have to try this 🙂

    Reply
  2. Stephanie says

    July 5, 2010 at 2:12 pm

    I’m trying this one out tonight… super excited!!! Also trying the oven-baked fries 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hey Y’all!

Image Credit: Leslie Pendleton Photography

 

Hey y’all!

Thanks so much for reading! I’m Amy, and I live in south Louisiana with my husband and our rescue dog. I enjoy sharing my love for cooking, baking, crafts & more! Follow my daily adventures on social media!

Follow my Daily Adventures

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Archives

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress